So I tried a new way of making my favorite breakfast - huevos rancheros.
Normally I fry the tortillas then lay on some salsa and then I cook the eggs
and lay them on. Not hard to do but I am lazy. So I had a brainstorm - I
oiled the pan and laid the tortillas in the hot oil, I added some cheese for
a base then I cracked an egg onto each tortilla. I fried gently until the
whites had set on the bottom then I flipped them carefully. The cheese held
the eggs to the tortilla nicely. I let them cook and then flipped them back
over onto my plate. Topped with sauce, cheese and SC. The texture was
perfect. The tortilla cooked crisp yet tender and not like a chip. Eggs
delightfully over medium. And so easy. One pan cleanup.



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"Sqwertz" > wrote in message
...
> On Fri, 28 Mar 2014 19:10:34 -0700, Paul M. Cook wrote:
>
>> ... And so easy. One pan cleanup.
>>
>> ---
>> This email is free from viruses and malware because avast! Antivirus
>> protection is active.
>> http://www.avast.com
>
> You still haven't figured out how to turn off the obnoxious SPAM-Ad.

It annoys you so I leave it on.

> You're an idiot, Paul. You may as well just post from foodbanter.com.
> You have this penchant for being an ignorant, Internet outcast.

You're breaking my heart. Have another tequila. I may be an idiot but my
god can I make huevos rancheros.

On 2014-03-29, Paul M. Cook > wrote:

> god can I make huevos rancheros.

I jes nuke some refritos, pan fry some eggs over easy, renuke beans
with some salsa jes to warm cold salsa, plop finished eggs (runny
yolks) on beans and eat with toasted flour tortilla. Oh! ...gotta be
with real cerveza, preferably Bohemian.

nb

On 29 Mar 2014 12:07:00 GMT, notbob > wrote:

> On 2014-03-29, Paul M. Cook > wrote:
>
> > god can I make huevos rancheros.
>
> I jes nuke some refritos, pan fry some eggs over easy, renuke beans
> with some salsa jes to warm cold salsa, plop finished eggs (runny
> yolks) on beans and eat with toasted flour tortilla. Oh! ...gotta be
> with real cerveza, preferably Bohemian.
>
I'm going to make "vegetarian" refries today. Lots of recipes on the
net... have you ever made them yourself? Are they just as easy as
they look or do you have a cooking tip to pass on?



--

Good Food.
Good Friends.
Good Memories.

On 3/29/2014 11:03 AM, sf wrote:
> On 29 Mar 2014 12:07:00 GMT, notbob > wrote:
>
>> On 2014-03-29, Paul M. Cook > wrote:
>>
>>> god can I make huevos rancheros.
>>
>> I jes nuke some refritos, pan fry some eggs over easy, renuke beans
>> with some salsa jes to warm cold salsa, plop finished eggs (runny
>> yolks) on beans and eat with toasted flour tortilla. Oh! ...gotta be
>> with real cerveza, preferably Bohemian.
>>
> I'm going to make "vegetarian" refries today. Lots of recipes on the
> net... have you ever made them yourself? Are they just as easy as
> they look or do you have a cooking tip to pass on?
>
>
>
Open a can of no-fat vegetarian refritos! I've never noticed much
improvement in those made from scratch.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Sat, 29 Mar 2014 11:25:16 -0400, James Silverton
> wrote:

> On 3/29/2014 11:03 AM, sf wrote:
> > On 29 Mar 2014 12:07:00 GMT, notbob > wrote:
> >
> >> On 2014-03-29, Paul M. Cook > wrote:
> >>
> >>> god can I make huevos rancheros.
> >>
> >> I jes nuke some refritos, pan fry some eggs over easy, renuke beans
> >> with some salsa jes to warm cold salsa, plop finished eggs (runny
> >> yolks) on beans and eat with toasted flour tortilla. Oh! ...gotta be
> >> with real cerveza, preferably Bohemian.
> >>
> > I'm going to make "vegetarian" refries today. Lots of recipes on the
> > net... have you ever made them yourself? Are they just as easy as
> > they look or do you have a cooking tip to pass on?
> >
> >
> >
> Open a can of no-fat vegetarian refritos! I've never noticed much
> improvement in those made from scratch.

That's what I usually do and they're fine. I don't have any, but I do
have dry pinto beans. It's raining and I was hoping I wouldn't need
to go shopping just for a can of beans. <shrug>


--

Good Food.
Good Friends.
Good Memories.

"Sqwertz" > wrote in message
...
> On Fri, 28 Mar 2014 19:10:34 -0700, Paul M. Cook wrote:
>
>> ... And so easy. One pan cleanup.
>>
>> ---
>> This email is free from viruses and malware because avast! Antivirus
>> protection is active.
>> http://www.avast.com
>
> You still haven't figured out how to turn off the obnoxious SPAM-Ad.
>
> You're an idiot, Paul. You may as well just post from foodbanter.com.
> You have this penchant for being an ignorant, Internet outcast.

Steve? You OK? Just checking in. Want to make sure you didn't aspirate on
your own vomit last night. Say hi when you get a chance.



---
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On Sat, 29 Mar 2014 10:17:54 -0700, sf > wrote:

>On Sat, 29 Mar 2014 11:25:16 -0400, James Silverton
> wrote:
>
>> On 3/29/2014 11:03 AM, sf wrote:
>> > On 29 Mar 2014 12:07:00 GMT, notbob > wrote:
>> >
>> >> On 2014-03-29, Paul M. Cook > wrote:
>> >>
>> >>> god can I make huevos rancheros.
>> >>
>> >> I jes nuke some refritos, pan fry some eggs over easy, renuke beans
>> >> with some salsa jes to warm cold salsa, plop finished eggs (runny
>> >> yolks) on beans and eat with toasted flour tortilla. Oh! ...gotta be
>> >> with real cerveza, preferably Bohemian.
>> >>
>> > I'm going to make "vegetarian" refries today. Lots of recipes on the
>> > net... have you ever made them yourself? Are they just as easy as
>> > they look or do you have a cooking tip to pass on?
>> >
>> >
>> >
>> Open a can of no-fat vegetarian refritos! I've never noticed much
>> improvement in those made from scratch.
>
>That's what I usually do and they're fine. I don't have any, but I do
>have dry pinto beans. It's raining and I was hoping I wouldn't need
>to go shopping just for a can of beans. <shrug>
It's pretty simple. Pinto beans cook pretty fast. A friend cooks
onion, garlic, hot peppers and tomato with them and adds salt last. I
cook one pound of beans with 4 cloves garlic, one onion and a really
scant tablespoon of sugar (recommended here many moons ago.) When the
beans are tender I toss them into a large, hot cast iron pan with some
lard and cook to thicken and reduce liquid. When reduced I add salt
and cumin to taste.
Janet US

On Sat, 29 Mar 2014 11:42:17 -0600, Janet Bostwick
> wrote:

> It's pretty simple. Pinto beans cook pretty fast. A friend cooks
> onion, garlic, hot peppers and tomato with them and adds salt last. I
> cook one pound of beans with 4 cloves garlic, one onion and a really
> scant tablespoon of sugar (recommended here many moons ago.) When the
> beans are tender I toss them into a large, hot cast iron pan with some
> lard and cook to thicken and reduce liquid. When reduced I add salt
> and cumin to taste.
> Janet US

Thanks.


--

Good Food.
Good Friends.
Good Memories.

"Janet Bostwick" > wrote in message
news
> On Sat, 29 Mar 2014 10:17:54 -0700, sf > wrote:
>
>>On Sat, 29 Mar 2014 11:25:16 -0400, James Silverton
> wrote:
>>
>>> On 3/29/2014 11:03 AM, sf wrote:
>>> > On 29 Mar 2014 12:07:00 GMT, notbob > wrote:
>>> >
>>> >> On 2014-03-29, Paul M. Cook > wrote:
>>> >>
>>> >>> god can I make huevos rancheros.
>>> >>
>>> >> I jes nuke some refritos, pan fry some eggs over easy, renuke beans
>>> >> with some salsa jes to warm cold salsa, plop finished eggs (runny
>>> >> yolks) on beans and eat with toasted flour tortilla. Oh! ...gotta be
>>> >> with real cerveza, preferably Bohemian.
>>> >>
>>> > I'm going to make "vegetarian" refries today. Lots of recipes on the
>>> > net... have you ever made them yourself? Are they just as easy as
>>> > they look or do you have a cooking tip to pass on?
>>> >
>>> >
>>> >
>>> Open a can of no-fat vegetarian refritos! I've never noticed much
>>> improvement in those made from scratch.
>>
>>That's what I usually do and they're fine. I don't have any, but I do
>>have dry pinto beans. It's raining and I was hoping I wouldn't need
>>to go shopping just for a can of beans. <shrug>
> It's pretty simple. Pinto beans cook pretty fast. A friend cooks
> onion, garlic, hot peppers and tomato with them and adds salt last. I
> cook one pound of beans with 4 cloves garlic, one onion and a really
> scant tablespoon of sugar (recommended here many moons ago.) When the
> beans are tender I toss them into a large, hot cast iron pan with some
> lard and cook to thicken and reduce liquid. When reduced I add salt
> and cumin to taste.
> Janet US


Why are they called refried when in fact they are only fried once?



---
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On Saturday, March 29, 2014 1:50:10 PM UTC-4, Paul M. Cook wrote:
> "Janet Bostwick" > wrote in message
>
> news >
> > On Sat, 29 Mar 2014 10:17:54 -0700, sf > wrote:
>
> >
>
> >>On Sat, 29 Mar 2014 11:25:16 -0400, James Silverton
>
> > wrote:
>
> >>
>
> >>> On 3/29/2014 11:03 AM, sf wrote:
>
> >>> > On 29 Mar 2014 12:07:00 GMT, notbob > wrote:
>
> >>> >
>
> >>> >> On 2014-03-29, Paul M. Cook > wrote:
>
> >>> >>
>
> >>> >>> god can I make huevos rancheros.
>
> >>> >>
>
> >>> >> I jes nuke some refritos, pan fry some eggs over easy, renuke beans
>
> >>> >> with some salsa jes to warm cold salsa, plop finished eggs (runny
>
> >>> >> yolks) on beans and eat with toasted flour tortilla. Oh! ...gotta be
>
> >>> >> with real cerveza, preferably Bohemian.
>
> >>> >>
>
> >>> > I'm going to make "vegetarian" refries today. Lots of recipes on the
>
> >>> > net... have you ever made them yourself? Are they just as easy as
>
> >>> > they look or do you have a cooking tip to pass on?
>
> >>> >
>
> >>> >
>
> >>> >
>
> >>> Open a can of no-fat vegetarian refritos! I've never noticed much
>
> >>> improvement in those made from scratch.
>
> >>
>
> >>That's what I usually do and they're fine. I don't have any, but I do
>
> >>have dry pinto beans. It's raining and I was hoping I wouldn't need
>
> >>to go shopping just for a can of beans. <shrug>
>
> > It's pretty simple. Pinto beans cook pretty fast. A friend cooks
>
> > onion, garlic, hot peppers and tomato with them and adds salt last. I
>
> > cook one pound of beans with 4 cloves garlic, one onion and a really
>
> > scant tablespoon of sugar (recommended here many moons ago.) When the
>
> > beans are tender I toss them into a large, hot cast iron pan with some
>
> > lard and cook to thicken and reduce liquid. When reduced I add salt
>
> > and cumin to taste.
>
> > Janet US
>
>
>
>
>
> Why are they called refried when in fact they are only fried once?
>
>
>
>
>
>
>
> ---
>
> This email is free from viruses and malware because avast! Antivirus protection is active.
>
> http://www.avast.com

Holy shit - it's a half-wit!

On Sat, 29 Mar 2014 10:50:10 -0700, "Paul M. Cook" >
wrote:

> Why are they called refried when in fact they are only fried once?
>
The term "vegetarian" gives it all away. Everyone knows what that
means - except the terminally stupid, of course.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sat, 29 Mar 2014 10:50:10 -0700, "Paul M. Cook" >
> wrote:
>
>> Why are they called refried when in fact they are only fried once?
>>
> The term "vegetarian" gives it all away. Everyone knows what that
> means - except the terminally stupid, of course.

Where do the terminally petty and miserable fit in?



---
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On Sat, 29 Mar 2014 10:44:31 -0700, sf > wrote:

>On Sat, 29 Mar 2014 11:42:17 -0600, Janet Bostwick
> wrote:
>
>> It's pretty simple. Pinto beans cook pretty fast. A friend cooks
>> onion, garlic, hot peppers and tomato with them and adds salt last. I
>> cook one pound of beans with 4 cloves garlic, one onion and a really
>> scant tablespoon of sugar (recommended here many moons ago.) When the
>> beans are tender I toss them into a large, hot cast iron pan with some
>> lard and cook to thicken and reduce liquid. When reduced I add salt
>> and cumin to taste.
>> Janet US
>
>Thanks.
sorry. I started out giving you my pressure cooker recipe and telling
you to play with it as you wanted, meaning skip the lard if you wish.
Then I changed my mind.
In your case, cook them down, mash with potato masher.
Janet US

On 3/29/2014 1:50 PM, Paul M. Cook wrote:
> "Janet Bostwick" > wrote in message
> news
>> On Sat, 29 Mar 2014 10:17:54 -0700, sf > wrote:
>>
>>> On Sat, 29 Mar 2014 11:25:16 -0400, James Silverton
>>> > wrote:
>>>
>>>> On 3/29/2014 11:03 AM, sf wrote:
>>>>> On 29 Mar 2014 12:07:00 GMT, notbob > wrote:
>>>>>
>>>>>> On 2014-03-29, Paul M. Cook > wrote:
>>>>>>
>>>>>>> god can I make huevos rancheros.
>>>>>>
>>>>>> I jes nuke some refritos, pan fry some eggs over easy, renuke beans
>>>>>> with some salsa jes to warm cold salsa, plop finished eggs (runny
>>>>>> yolks) on beans and eat with toasted flour tortilla. Oh! ...gotta be
>>>>>> with real cerveza, preferably Bohemian.
>>>>>>
>>>>> I'm going to make "vegetarian" refries today. Lots of recipes on the
>>>>> net... have you ever made them yourself? Are they just as easy as
>>>>> they look or do you have a cooking tip to pass on?
>>>>>
>>>>>
>>>>>
>>>> Open a can of no-fat vegetarian refritos! I've never noticed much
>>>> improvement in those made from scratch.
>>>
>>> That's what I usually do and they're fine. I don't have any, but I do
>>> have dry pinto beans. It's raining and I was hoping I wouldn't need
>>> to go shopping just for a can of beans. <shrug>
>> It's pretty simple. Pinto beans cook pretty fast. A friend cooks
>> onion, garlic, hot peppers and tomato with them and adds salt last. I
>> cook one pound of beans with 4 cloves garlic, one onion and a really
>> scant tablespoon of sugar (recommended here many moons ago.) When the
>> beans are tender I toss them into a large, hot cast iron pan with some
>> lard and cook to thicken and reduce liquid. When reduced I add salt
>> and cumin to taste.
>> Janet US
>
>
> Why are they called refried when in fact they are only fried once?
>
>

Beats me! Someone did tell me once and I'll have to track it down sometime.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 29-Mar-2014, "Paul M. Cook" > wrote:

> "Janet Bostwick" > wrote in message
> news
> > On Sat, 29 Mar 2014 10:17:54 -0700, sf > wrote:
> >
> >>On Sat, 29 Mar 2014 11:25:16 -0400, James Silverton
> > wrote:
> >>
> >>> On 3/29/2014 11:03 AM, sf wrote:
> >>> > On 29 Mar 2014 12:07:00 GMT, notbob > wrote:
> >>> >
> >>> >> On 2014-03-29, Paul M. Cook > wrote:
> >>> >>
> >>> >>> god can I make huevos rancheros.
> >>> >>
> >>> >> I jes nuke some refritos, pan fry some eggs over easy, renuke beans
> >>> >> with some salsa jes to warm cold salsa, plop finished eggs (runny
> >>> >> yolks) on beans and eat with toasted flour tortilla. Oh! ...gotta
> >>> >> be
> >>> >> with real cerveza, preferably Bohemian.
> >>> >>
> >>> > I'm going to make "vegetarian" refries today. Lots of recipes on
> >>> > the
> >>> > net... have you ever made them yourself? Are they just as easy as
> >>> > they look or do you have a cooking tip to pass on?
> >>> >
> >>> >
> >>> >
> >>> Open a can of no-fat vegetarian refritos! I've never noticed much
> >>> improvement in those made from scratch.
> >>
> >>That's what I usually do and they're fine. I don't have any, but I do
> >>have dry pinto beans. It's raining and I was hoping I wouldn't need
> >>to go shopping just for a can of beans. <shrug>
> > It's pretty simple. Pinto beans cook pretty fast. A friend cooks
> > onion, garlic, hot peppers and tomato with them and adds salt last. I
> > cook one pound of beans with 4 cloves garlic, one onion and a really
> > scant tablespoon of sugar (recommended here many moons ago.) When the
> > beans are tender I toss them into a large, hot cast iron pan with some
> > lard and cook to thicken and reduce liquid. When reduced I add salt
> > and cumin to taste.
> > Janet US
>
>
> Why are they called refried when in fact they are only fried once?

Wiki says:
"The name is based on a mistranslation in Mexican Spanish , the prefix re
is an informal form of emphasis meaning "very" or "well", which has been
confused with the English re, which more often indicates repetition. Thus,
frijoles refritos really means "well-fried beans", not "refried beans". In
this dish, the beans are often fried (once), but may also be baked, thus
making the term "refried" a misnomer on two counts."
http://en.wikipedia.org/wiki/Refried_beans#Etymology

On 29-Mar-2014, "Paul M. Cook" > wrote:

> "sf" > wrote in message
> ...
> > On Sat, 29 Mar 2014 10:50:10 -0700, "Paul M. Cook" >
> > wrote:
> >
> >> Why are they called refried when in fact they are only fried once?
> >>
> > The term "vegetarian" gives it all away. Everyone knows what that
> > means - except the terminally stupid, of course.
>
> Where do the terminally petty and miserable fit in?

IME, they don't. 8-)

On Saturday, March 29, 2014 3:31:57 PM UTC-4, l not -l wrote:
> On 29-Mar-2014, "Paul M. Cook" > wrote:
>
>
>
> > "Janet Bostwick" > wrote in message
>
> > news
>
> > > On Sat, 29 Mar 2014 10:17:54 -0700, sf > wrote:
>
> > >
>
> > >>On Sat, 29 Mar 2014 11:25:16 -0400, James Silverton
>
> > > wrote:
>
> > >>
>
> > >>> On 3/29/2014 11:03 AM, sf wrote:
>
> > >>> > On 29 Mar 2014 12:07:00 GMT, notbob > wrote:
>
> > >>> >
>
> > >>> >> On 2014-03-29, Paul M. Cook > wrote:
>
> > >>> >>
>
> > >>> >>> god can I make huevos rancheros.
>
> > >>> >>
>
> > >>> >> I jes nuke some refritos, pan fry some eggs over easy, renuke beans
>
> > >>> >> with some salsa jes to warm cold salsa, plop finished eggs (runny
>
> > >>> >> yolks) on beans and eat with toasted flour tortilla. Oh! ...gotta
>
> > >>> >> be
>
> > >>> >> with real cerveza, preferably Bohemian.
>
> > >>> >>
>
> > >>> > I'm going to make "vegetarian" refries today. Lots of recipes on
>
> > >>> > the
>
> > >>> > net... have you ever made them yourself? Are they just as easy as
>
> > >>> > they look or do you have a cooking tip to pass on?
>
> > >>> >
>
> > >>> >
>
> > >>> >
>
> > >>> Open a can of no-fat vegetarian refritos! I've never noticed much
>
> > >>> improvement in those made from scratch.
>
> > >>
>
> > >>That's what I usually do and they're fine. I don't have any, but I do
>
> > >>have dry pinto beans. It's raining and I was hoping I wouldn't need
>
> > >>to go shopping just for a can of beans. <shrug>
>
> > > It's pretty simple. Pinto beans cook pretty fast. A friend cooks
>
> > > onion, garlic, hot peppers and tomato with them and adds salt last. I
>
> > > cook one pound of beans with 4 cloves garlic, one onion and a really
>
> > > scant tablespoon of sugar (recommended here many moons ago.) When the
>
> > > beans are tender I toss them into a large, hot cast iron pan with some
>
> > > lard and cook to thicken and reduce liquid. When reduced I add salt
>
> > > and cumin to taste.
>
> > > Janet US
>
> >
>
> >
>
> > Why are they called refried when in fact they are only fried once?
>
>
>
> Wiki says:
>
> "The name is based on a mistranslation in Mexican Spanish , the prefix re
>
> is an informal form of emphasis meaning "very" or "well", which has been
>
> confused with the English re, which more often indicates repetition. Thus,
>
> frijoles refritos really means "well-fried beans", not "refried beans". In
>
> this dish, the beans are often fried (once), but may also be baked, thus
>
> making the term "refried" a misnomer on two counts."
>
> http://en.wikipedia.org/wiki/Refried_beans#Etymology

Aw, don't do that. Cookie gets shy when he's humiliated. He'll disappear for a week. Of course, he always comes back acting like he's not an acknowledged retard.

On Sat, 29 Mar 2014 12:39:59 -0600, Janet Bostwick
> wrote:

> On Sat, 29 Mar 2014 10:44:31 -0700, sf > wrote:
>
> >On Sat, 29 Mar 2014 11:42:17 -0600, Janet Bostwick
> > wrote:
> >
> >> It's pretty simple. Pinto beans cook pretty fast. A friend cooks
> >> onion, garlic, hot peppers and tomato with them and adds salt last. I
> >> cook one pound of beans with 4 cloves garlic, one onion and a really
> >> scant tablespoon of sugar (recommended here many moons ago.) When the
> >> beans are tender I toss them into a large, hot cast iron pan with some
> >> lard and cook to thicken and reduce liquid. When reduced I add salt
> >> and cumin to taste.
> >> Janet US
> >
> >Thanks.
> sorry. I started out giving you my pressure cooker recipe and telling
> you to play with it as you wanted, meaning skip the lard if you wish.
> Then I changed my mind.
> In your case, cook them down, mash with potato masher.
> Janet US

Thanks, I think I'll make mine more like this one
http://hotspicyandskinny.com/2013/01...eans-3-points/
I was just wondering if there's any nuance they don't tell us that I
should know.


--

Good Food.
Good Friends.
Good Memories.

On Sat, 29 Mar 2014 12:45:26 -0700, sf > wrote:

>On Sat, 29 Mar 2014 12:39:59 -0600, Janet Bostwick
> wrote:
>
>> On Sat, 29 Mar 2014 10:44:31 -0700, sf > wrote:
>>
>> >On Sat, 29 Mar 2014 11:42:17 -0600, Janet Bostwick
>> > wrote:
>> >
>> >> It's pretty simple. Pinto beans cook pretty fast. A friend cooks
>> >> onion, garlic, hot peppers and tomato with them and adds salt last. I
>> >> cook one pound of beans with 4 cloves garlic, one onion and a really
>> >> scant tablespoon of sugar (recommended here many moons ago.) When the
>> >> beans are tender I toss them into a large, hot cast iron pan with some
>> >> lard and cook to thicken and reduce liquid. When reduced I add salt
>> >> and cumin to taste.
>> >> Janet US
>> >
>> >Thanks.
>> sorry. I started out giving you my pressure cooker recipe and telling
>> you to play with it as you wanted, meaning skip the lard if you wish.
>> Then I changed my mind.
>> In your case, cook them down, mash with potato masher.
>> Janet US
>
>Thanks, I think I'll make mine more like this one
>http://hotspicyandskinny.com/2013/01...eans-3-points/
>I was just wondering if there's any nuance they don't tell us that I
>should know.
No. that should be fine. The only thing you are missing is the amount
of water for the amount of beans you are cooking. I never get it
precisely right so I just reduce the cooking liquid in the skillet.
Generally, cover beans by one inch with water. good luck
Janet US

On 29-Mar-2014, wrote:

> On Saturday, March 29, 2014 3:31:57 PM UTC-4, l not -l wrote:
> > On 29-Mar-2014, "Paul M. Cook" > wrote:
> >
> >
> >
> > > "Janet Bostwick" > wrote in message
> >
> > > news
> >
> > > > On Sat, 29 Mar 2014 10:17:54 -0700, sf > wrote:
> >
> > > >
> >
> > > >>On Sat, 29 Mar 2014 11:25:16 -0400, James Silverton
> >
> > > > wrote:
> >
> > > >>
> >
> > > >>> On 3/29/2014 11:03 AM, sf wrote:
> >
> > > >>> > On 29 Mar 2014 12:07:00 GMT, notbob > wrote:
> >
> > > >>> >
> >
> > > >>> >> On 2014-03-29, Paul M. Cook > wrote:
> >
> > > >>> >>
> >
> > > >>> >>> god can I make huevos rancheros.
> >
> > > >>> >>
> >
> > > >>> >> I jes nuke some refritos, pan fry some eggs over easy, renuke
> > > >>>beans
> >
> > > >>> >> with some salsa jes to warm cold salsa, plop finished eggs
> > > >>>(runny
> >
> > > >>> >> yolks) on beans and eat with toasted flour tortilla. Oh!
> > > >>>...gotta
> >
> > > >>> >> be
> >
> > > >>> >> with real cerveza, preferably Bohemian.
> >
> > > >>> >>
> >
> > > >>> > I'm going to make "vegetarian" refries today. Lots of recipes
> > > >>>on
> >
> > > >>> > the
> >
> > > >>> > net... have you ever made them yourself? Are they just as easy
> > > >>>as
> >
> > > >>> > they look or do you have a cooking tip to pass on?
> >
> > > >>> >
> >
> > > >>> >
> >
> > > >>> >
> >
> > > >>> Open a can of no-fat vegetarian refritos! I've never noticed much
> >
> > > >>> improvement in those made from scratch.
> >
> > > >>
> >
> > > >>That's what I usually do and they're fine. I don't have any, but I
> > > >>do
> >
> > > >>have dry pinto beans. It's raining and I was hoping I wouldn't need
> >
> > > >>to go shopping just for a can of beans. <shrug>
> >
> > > > It's pretty simple. Pinto beans cook pretty fast. A friend cooks
> >
> > > > onion, garlic, hot peppers and tomato with them and adds salt last.
> > > > I
> >
> > > > cook one pound of beans with 4 cloves garlic, one onion and a really
> >
> > > > scant tablespoon of sugar (recommended here many moons ago.) When
> > > > the
> >
> > > > beans are tender I toss them into a large, hot cast iron pan with
> > > > some
> >
> > > > lard and cook to thicken and reduce liquid. When reduced I add salt
> >
> > > > and cumin to taste.
> >
> > > > Janet US
> >
> > >
> >
> > >
> >
> > > Why are they called refried when in fact they are only fried once?
> >
> >
> >
> > Wiki says:
> >
> > "The name is based on a mistranslation in Mexican Spanish , the prefix
> > re
> >
> > is an informal form of emphasis meaning "very" or "well", which has been
> >
> > confused with the English re, which more often indicates repetition.
> > Thus,
> >
> > frijoles refritos really means "well-fried beans", not "refried beans".
> > In
> >
> > this dish, the beans are often fried (once), but may also be baked, thus
> >
> > making the term "refried" a misnomer on two counts."
> >
> > http://en.wikipedia.org/wiki/Refried_beans#Etymology
>
> Aw, don't do that. Cookie gets shy when he's humiliated. He'll disappear
> for a week. Of course, he always comes back acting like he's not an
> acknowledged retard.
A question was asked and answered; no need of humiliation. Your social
retardation is the only kind in evidence.

On 2014-03-29, Paul M. Cook > wrote:

> Why are they called refried when in fact they are only fried once?

Refritos (refried beans) are classically cooked like regular beans,
till nice and soft. They are then put in a pan with manteca or tallow
or both, then reheated (refried) and mashed to mix in the melting fat.
That's what I heard and it works for me.

Taquerias jes cook some beans in a 10 gal stock pot, drain, pour in
some melted manteca, and go at it with an outbaord motor-sized stick
blender (RobotCoupe) till smooth.

nb

On 3/29/2014 5:15 PM, notbob wrote:
> On 2014-03-29, Paul M. Cook > wrote:
>
>> Why are they called refried when in fact they are only fried once?
>
> Refritos (refried beans) are classically cooked like regular beans,
> till nice and soft. They are then put in a pan with manteca or tallow
> or both, then reheated (refried) and mashed to mix in the melting fat.
> That's what I heard and it works for me.
>
> Taquerias jes cook some beans in a 10 gal stock pot, drain, pour in
> some melted manteca, and go at it with an outbaord motor-sized stick
> blender (RobotCoupe) till smooth.
>
> nb
>
See the post by l not -l about the Mexican use of "re"

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2014-03-29, James Silverton > wrote:

> See the post by l not -l about the Mexican use of "re"

Why?

"notbob" > wrote in message
...
> On 2014-03-29, James Silverton > wrote:
>
>> See the post by l not -l about the Mexican use of "re"
>
> Why?

It makes more sense.



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On 29 Mar 2014 21:15:12 GMT, notbob > wrote:

>On 2014-03-29, Paul M. Cook > wrote:
>
>> Why are they called refried when in fact they are only fried once?
>
>Refritos (refried beans) are classically cooked like regular beans,
>till nice and soft. They are then put in a pan with manteca or tallow
>or both, then reheated (refried) and mashed to mix in the melting fat.
>That's what I heard and it works for me.
>
>Taquerias jes cook some beans in a 10 gal stock pot, drain, pour in
>some melted manteca, and go at it with an outbaord motor-sized stick
>blender (RobotCoupe) till smooth.
>
>nb
I thought the Robot Coupe was a heavy-duty food processor not an
immersion blender.
Janet US

On 2014-03-29, Paul M. Cook > wrote:

> It makes more sense.

More sense than what?

I never stated the beans were fried a 2nd time, only that they were
reheated to incorporate the fat. You dispute this being the case? I
doubt anyone successfully incorporates congealed grease into cold
beans. The original recipe I saw said to put cooked beans in a pot
and add both fatback and bacon grease, neither of which will melt
worth a damn without heat. In fact, I'd say the fatback needs to be
"well fried" to render it down. Feel free to apply whichever
definition, for whatever reason, you prefer to the re in refritos or
refried.

nb

On 2014-03-29, Janet Bostwick > wrote:

> I thought the Robot Coupe was a heavy-duty food processor not an
> immersion blender.

Perhaps they make both. I know the last resto I worked in had an RC
immersion blender. I was a bit dismayed, as the damn thing was
broken. The plastic motor casing/handle is made of cheap plastic and
it fell over (as a 2ft long stick blender is bound to do) and the
handle broke in several pieces, exposing all the wiring to shock the
crap outta the user. This was quite disappointing as the damn things
start at about $500-$600 for a small one. Pretty pricey fer junk, I'd
say.

http://www.amazon.com/Robot-Coupe-Im.../dp/B0049GO4OE

nb

"notbob" > wrote in message
...
> On 2014-03-29, Paul M. Cook > wrote:
>
>> It makes more sense.
>
> More sense than what?
>
> I never stated the beans were fried a 2nd time, only that they were
> reheated to incorporate the fat. You dispute this being the case? I
> doubt anyone successfully incorporates congealed grease into cold
> beans. The original recipe I saw said to put cooked beans in a pot
> and add both fatback and bacon grease, neither of which will melt
> worth a damn without heat. In fact, I'd say the fatback needs to be
> "well fried" to render it down. Feel free to apply whichever
> definition, for whatever reason, you prefer to the re in refritos or
> refried.

If you want to step outside I'll be waiting in the alley by the dumpster.



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"Sqwertz" > wrote in message
...
> On Sat, 29 Mar 2014 10:21:32 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 28 Mar 2014 19:10:34 -0700, Paul M. Cook wrote:
>>>
>>>> ... And so easy. One pan cleanup.
>>>>
>>>> ---
>>>> This email is free from viruses and malware because avast! Antivirus
>>>> protection is active.
>>>> http://www.avast.com
>>>
>>> You still haven't figured out how to turn off the obnoxious SPAM-Ad.
>>>
>>> You're an idiot, Paul. You may as well just post from foodbanter.com.
>>> You have this penchant for being an ignorant, Internet outcast.
>>
>> Steve? You OK? Just checking in. Want to make sure you didn't aspirate
>> on
>> your own vomit last night. Say hi when you get a chance.
>
> Are you really this desperate for my attention?
>
> While I can't bring myself to watch Jerry Springer, I do particularly
> like smaller does of watching people making fools of themselves.
> Isn't Usenet great?

http://en.wikipedia.org/wiki/Erotic_asphyxiation



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"l not -l" > wrote in message
...
>
> On 29-Mar-2014, "Paul M. Cook" > wrote:
>
>> "Janet Bostwick" > wrote in message
>> news
>> > On Sat, 29 Mar 2014 10:17:54 -0700, sf > wrote:
>> >
>> >>On Sat, 29 Mar 2014 11:25:16 -0400, James Silverton
>> > wrote:
>> >>
>> >>> On 3/29/2014 11:03 AM, sf wrote:
>> >>> > On 29 Mar 2014 12:07:00 GMT, notbob > wrote:
>> >>> >
>> >>> >> On 2014-03-29, Paul M. Cook > wrote:
>> >>> >>
>> >>> >>> god can I make huevos rancheros.
>> >>> >>
>> >>> >> I jes nuke some refritos, pan fry some eggs over easy, renuke
>> >>> >> beans
>> >>> >> with some salsa jes to warm cold salsa, plop finished eggs (runny
>> >>> >> yolks) on beans and eat with toasted flour tortilla. Oh! ...gotta
>> >>> >> be
>> >>> >> with real cerveza, preferably Bohemian.
>> >>> >>
>> >>> > I'm going to make "vegetarian" refries today. Lots of recipes on
>> >>> > the
>> >>> > net... have you ever made them yourself? Are they just as easy as
>> >>> > they look or do you have a cooking tip to pass on?
>> >>> >
>> >>> >
>> >>> >
>> >>> Open a can of no-fat vegetarian refritos! I've never noticed much
>> >>> improvement in those made from scratch.
>> >>
>> >>That's what I usually do and they're fine. I don't have any, but I do
>> >>have dry pinto beans. It's raining and I was hoping I wouldn't need
>> >>to go shopping just for a can of beans. <shrug>
>> > It's pretty simple. Pinto beans cook pretty fast. A friend cooks
>> > onion, garlic, hot peppers and tomato with them and adds salt last. I
>> > cook one pound of beans with 4 cloves garlic, one onion and a really
>> > scant tablespoon of sugar (recommended here many moons ago.) When the
>> > beans are tender I toss them into a large, hot cast iron pan with some
>> > lard and cook to thicken and reduce liquid. When reduced I add salt
>> > and cumin to taste.
>> > Janet US
>>
>>
>> Why are they called refried when in fact they are only fried once?
>
> Wiki says:
> "The name is based on a mistranslation in Mexican Spanish , the prefix re
> is an informal form of emphasis meaning "very" or "well", which has been
> confused with the English re, which more often indicates repetition.
> Thus,
> frijoles refritos really means "well-fried beans", not "refried beans". In
> this dish, the beans are often fried (once), but may also be baked, thus
> making the term "refried" a misnomer on two counts."
> http://en.wikipedia.org/wiki/Refried_beans#Etymology

I'll buy it.



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On 2014-03-30, Paul M. Cook > wrote:

> If you want to step outside I'll be waiting in the alley by the dumpster.

You need to pee?

I may be poor, but I got indoor plumbing, but thanks jes the same.

nb

On Mon, 31 Mar 2014 06:55:49 -0700, sf > wrote:

snip
>>
>> I've heard a large food processor referred to as such on programs on
>> the Food Network. That's why I thought it was Food processor only.
>> Didn't know that it was a brand. Thanks for the info
>> Janet US
>
>The history is complicated.
>http://en.wikipedia.org/wiki/Food_processor

interesting, thanks. I'd never have guessed those forebears.
Janet US